Republic of the Philippines

Bangsamoro Autonomous Region in Muslim Mindanao

Ministry of Basic, Higher and Technical Education
Division of Maguindanao I
Eastern Kutawato Islamic Institute, Inc.
Buluan, Maguindanao

7
TECHNOLOGY AND LIVELIHOOD EDUCATION

(Food Processing)
SALTING, CURING, SMOKING
 SCHOOL PHILOSOPHY

The Eastern Kutawato Islamic Institute, Inc. is an institution believe in the students package of
revealed and secular knowledge in which students are raised with sense of Love, Respect, Morality,
Responsibility, Humanity and Stewardship to be a catalyst of more progressive and peaceful society
with just and lasting organic solidarity.

SCHOOL VISION

The Eastern Kutawato Islamic Institute, Inc. envision its learners to be a constructive citizen that
possess academic knowledge, full potentials and more standards in order to answer the moral decay
and other societal illness and gain moral, ethical, spiritual, creative and resourceful way of life which
goes along competitiveness.

SCHOOL MISSION

To provide a competent and responsible leaners that serves as an asset of the growing society,
build a strong engagement with the stakeholders, maintain productivity of learning environment to
achieve the maximum level of potentials in every development stage, and produce a learner that goes
global competitiveness.

GOALS

Educate students to be a responsible citizen of the community and prepare young individual to
face the demands of the changing world.

OBJECTIVES

1. To prepare learners for higher education.

2. To become responsible citizen and leaders of the society.
3. To produce quality graduates to be catalyst of the community.
4. To produce constructive citizen that engage in organic and medical solidarity among the
community inspired with love, respect, responsibility, and humbleness.
5. To establish a learners with just and lasting perception of life to address the needs and
demands of society and reform the pedagogical learners into 21 st Century learners.

CORE VALUES

F – Faith
R – Respect
E – Education
E – Effectiveness
D – Diversity
O – Openness
M – Moderation
 Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
work for profit. Such agency or office may, among other things, impose as a condition
the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials
from their respective copyright owners. The publisher and authors do not represent nor
claim ownership over them.

This module was carefully examined and revised in accordance with the standards prescribed by
the DepEd Region 4A and Curriculum and Learning Management Division CALABARZON. All
parts and sections of the module are assured not to have violated any rules stated in the
Intellectual Property Rights for learning standards. For enrichment of learning, schools are
advised to make use of existing NC-Based TESDA Materials.
The Editors
Performance Standards
performs music of the lowlands with appropriate pitch, rhythm, expression and style
LESSON COVERAGE

Content Standards Most Essential Topic Most Essential Learning

Competencies
The learner 1.1. Prepare Equipment and tools LO 1. Prepare equipment,
demonstrates for salting, curing and tools, materials
understanding on smoking in specifications and utensils
processing food by 1.2. Check, sanitize and calibrate 1.1. Prepare Equipment and
salting, Equipment for the above food tools for
curing and smoking. processing methods in accordance salting, curing and smoking in
with manufactures specification specifications
1.2. Check, sanitize and
calibrate
Equipment for the above food
processing methods in
accordance
with manufactures
specification
LO 2. Prepare the raw materials
2.1. Sort and grade raw materials are LO 2. Prepare the raw
in materials
accordance with specifications 2.1. Sort and grade raw
2.2. Prepare eggs for salting in materials are in
accordance accordance with specifications
with approved standard procedures 2.2. Prepare eggs for salting in
2.3. Prepare poultry for curing in accordance
accordance with approved with approved standard
specifications and standard procedures
procedures 2.3. Prepare poultry for curing
in
accordance with approved
specifications and standard
procedures
LO 3. Prepare salting and curing solutions and LO 3. Prepare salting and curing
mixtures solutions and mixtures
3.1. Measure and weigh required ingredients for 3.1. Measure and weigh required
pumping pickle, cover pickle and dry cure mixture ingredients for pumping pickle, cover
in line with approved specifications pickle and dry cure mixture in line with
approved specifications
 LO 4. Cure the materials LO 4. Cure the materials
4.1. Cure mixture at room temperature or 4.1. Cure mixture at room temperature
refrigerated temperature at appropriate number or refrigerated temperature at
of days 4.2. Submerged materials being cured in appropriate number of days 4.2.
solution to obtain even distribution/ penetration Submerged materials being cured in
of cure mixture in line with approved specifications solution to obtain even distribution/
penetration of cure mixture in line with
approved specifications

LO 5. Finish the cured materials LO 5. Finish the cured materials

5.1. Wash and drain cured food materials from the
solution, in accordance with standard operating
procedures 5.2. Boil and dip in grana solution
salted eggs according to approved specifications
5.3. Transfer the cooked products to containers
and cool according to specifications.
5.1. Wash and drain cured food materials
from the solution, in accordance with
standard operating procedures 5.2. Boil
and dip in grana solution salted eggs
according to approved specifications 5.3.
Transfer the cooked products to
containers and cool according to
specifications.

MODULE MAP:
Here is a sample map of the above lessons you will cover:

FOOD
PROCESSING

LO1 Prepare Tools, Equipment LO2 Prepare the raw materials

and Utensils
c
c

P
P
r
r
e
e
c
c
c
c
c
P
r c
P e
r P
e r
e

c
c P
r c
P e
r
P
e r
e

LO 3. Prepare salting and LO 4. Cure the materials LO 5. Finish the cured

curing solutions and mixtures materials
PRE-ASSESSMENT

Let’s find out how much you already know about the lesson in this module. Encircle the letter of
your answer. After taking this short test, you will see your score. Take note of the items that you
were not able to correctly answer and look for the right answer as you go through this module.

1. What PECs must she possess if there are costumers who complain about the quality of her
product?
a. Patience
b. Hardworking
c. Versatile
d. all the above
2. Which one of the following is NOT considered as a characteristic will she maintain?
a. Copes with failure c. Patience
b. Dependent
c. Patience
d. Opportunity seeker
3. If she wants to ensure a profitable business operation, what characteristics will she maintain?
a. Commitment
b. Goal oriented
c. Futuristic
d. Opportunity seeker
4. Mrs. Magno follow the advice of a friend to be flexible especially if she intends to open a retail
business. What PECs has been demonstated by Mrs. Magno?
a. Self-confidence
b. Reliable and has integrity
c. Open feedback
d. Persistent
5. She tells Mary, her best friend that she has strong will and does not give up to find a solution
to a business problem. What PECs has been demonstrated by Mrs. Magno?
a. Hard work
b. Persistence
c. Self-confidence
d. Risk- taking
6. The following are examples of people’s basic needs. Except
a. Recreation
b. Clothing
c. Shelter
d. Food
7. Which of the following should be considered first by a prospective entrepreneur in choosing
the right location for his/her store?
a. Type of merchandise
b. Access of the largest customers
c. The attractiveness of the store layout
d. The prevailing prices of goods in the are
8. Thong plans to put a “digi-print” studio in their locally. Which of the following will help him
determine a successful plan for setting up of his video?
a. Survey of costumer association
b. Checking for similar business to avoid competition
c. Getting feedback on the quality od service
d. Conduct a SWOT analysis
9. Caesar studies the population in his immediate community. He is doing this to.
a. Identify his would be “suki”.
b. Predict his biggest buyer
c. Select his favorite costumers
d. Determine whom to self his product or service.
 10.When an entrepreneur improves and after products to make it more appealing to target
consumer. he/she is doing an ____ of the product.
a. Alteration
b. Invention
c. Innovation
d. Improvisation
11. It is used to weigh products such as meat, vegetables or fruit. They are typically
used to ensure portion uniformity.
a. Weighing Scales
b. Measuring Tools
c. Measuring Cup
d. Measurement
12. used for cutting meat, dicing vegetables, disjointing some cuts, slicing herbs, and
chopping nuts.
a. Knives
b. Can Sealer
c. Freezer and Refrigerator
d. Curing
13. It is used for cutting and trimming foods such as meats.
a. Scissors
b. Salinometer
c. Bistay
d. Earthen Pots
14. It is used to separate large and smaller objects. It is also used to collect sun dried
fish.
a. Bistay
b. Dinarayan
c. Baklad
d. fish
15. is used to prevent bare hand contact while preparing food.
a. FOOD GLOVES
b. Salting
c. Freezer and Refrigerator
d. SCISSORS
16. Put the food thermometer in hot food and check if the temperature rises.
a. Food Thermometer
b. Equipment
c. Materials
d. Smoking
17. Make sure that the hand is pointed at zero to check the accuracy of an empty weighing
scale.
a. For Weighing Scale
b. Foods
c. Temperature
d. Scale
18. is a machine that seals the can lid to the can body in a way that is completely airtight.

a. Can sealer
b. Steamer
c. Curing
d. Smoking
19. It is used to measure salinity or dissolved salt content.
a. Salinometer
b. Sanitation
c. Measuring Cup
d. Measuring spoon
20. It is used for covering to make the fish sub-merged in salt while boiling.
a. Panakip
b. Fun
c. Eggs
d. Tools
Preparing Equipment, Tools for
Salting, Curing and Smoking

Lesson
I
In this lesson, exploratory aspects of processing foods by salting, curing
and smoking will be introduced. This will be the source of information for you to
acquire knowledge and skills in particular competency independently at your own
pace with minimum supervision or help from your teacher.

This lesson is prepared to help you to achieve the required competency in

processing foods by salting, curing and smoking. It is also focused on different
activities. The lessons are arranged to follow the standard sequence of the course.
Learning procedures are divided into different sections which will help you to
understand the lesson presented in this module. In this lesson , you will learn about
preparing, sanitizing calibrating and recognizing the importance of equipment,
tools, materials and utensils in food processing.

After going through this lesson, you are expected to prepare equipment
and tools for curing and smoking in accordance with manufacturer's specifications
and check, sanitize and calibrate equipment for the above food processing methods
in accordance with manufacturer’s specifications.
EXPLORE :
Direction: Write the names of the following equipment, tools, materials and
utensils used for salting, curing and smoking. Choose the correct name based
from word of pool below. Write your answer in a separate sheet of paper.

 Knives
 weighing scales 1. 6.
 wooden shovel
 measuring spoons
 bistay 2. 7.
 chopping boar
 brick smoke house
 dinarayan 3. 8.
 Smokehouse
 Ton
 oil drum
4. 9.
 Baklad

5. 10.
 D
Learning Task 1: Identify what is being asked in each statement. Choose the
letter of the best answer. Write the chosen letter on a separate sheet of paper.
Freezer and Refrigerator Refractometer Dinarayan
Can SealerDescaler or Scaler

1. Is used to remove scales of fish

2. Is used to measure sugar concentration of sap and syrup for food
3. Defined as a smoking tray.
4. Used in maintaining freshness of raw materials in a low or ambient
temperature.
5. A machine that seals the can lid to the can body.

FIRM UP

EQUIPMENTS, TOOLS AND MATERIALS USED IN FOOD PROCESSING

DIFFERENT TYPES OF SMOKEHOUSE

A. Can Sealer - A can sealer is a machine that seals the can lid to the can body in a way
that is completely airtight.

B. Smoke House - A smokehouse is a building where meat or fish is

cured with smoke. The finished product will be stored in the building, sometimes for a
year or more.
1. Drier Smokehouse 4. Mechanical Smokehouse
2. Stainless Steel Smokehouse 5. Barrel Type Cold Smokehouse
3. Electric Smokehouse 6. Brick Smokehouse

C. Freezer and Refrigerator

Used in maintaining freshness of raw

materials and in providing an ideal
low or ambient temperature for storing
processed tools.

TOOLS AND UTENSILS USED IN FOOD PROCESSING

A. MEASURING TOOLS

1. WEIGHING SCALES — is used to weigh products such as meat, vegetables

or fruit. They are typically used to ensure portion uniformity.
2. MEASURING SPOONS- is used to measure an amount of an ingredient, either
liquid or dry.
3. MEASURING CUP — is used to measure the volume of liquid or bulk solid as
flour and sugar, especially for volumes from about 50 mL (2 fl oz) upwards.
4. FOOD THERMOMETER — is used to measure the internal temperature of
meat, especially roasts and steaks, and other cooked foods.
5. REFRACTOMETER- is used to measure dissolved solids content of fruits and
vegetables, sugar concentration of sap and syrup for food.
6. SALINOMETER — is used to measure salinity or dissolved salt content.

B.CUTTING IMPLEMENTS

1. KNIVES - used for cutting meat, dicing vegetables, disjointing some cuts, slicing
herbs, and chopping nuts.
2. FILLETING KNIVES - is a kitchen knife used to filet and prepare fish.
3. SCISSORS - is used for cutting and trimming foods such as meats.
4. DESCALER OR SCALER- is used to remove scales of the fish.

C. SALTING EQUIPMENT

1. OIL DRUM- 2 . E A RT HEN

is used as a POTS
container to keep -is used for
salted fish during storing salted
the process. products.

3. WOODEN 4. WOODEN SALTING VAT

SHOVEL - is used as a container for salting
-is used for process.
mixing mixture of
salt and small fish
for salting.

D. SMOKING EQUIPMENT

1. BAKLAD — is used to dry 2. BAKOL-is used to transfer goods. It

can be carried on the head of
3. BISTAY - is used to separate
4. DINARAYAN-is a smoking tray.
large and smaller objects. It is
also used to collect sun dried
fish.

5. PANAKIP - is used for cover- 6. PANANDOK - is used to scoop up

ing to make the fish sub- merged the heated fish from boiling salt.
in salt while boiling.

D. OTHERS

1. C H O P P I N G B O A R D - i
2. TONG- is used to grip and lift
s a wooden or plastic board on
objects instead of holding them
which foods (such as fish, meats and
directly with hands.
vegetables) are cut.

3. UTILITY TRAYS - is used for mixing

liquids or transferring product from one
container to another.
 PERSONAL PROTECTIVE EQUIPMENT

Note: It is very important to use personal protective equipment to avoid

contamination while preparing food.

1. FOOD GLOVES - is used to prevent bare hand contact while preparing food.
2. HAIR NET - is used to reduce the chance of stray hairs while preparing food.
3. APRON/LAB GOWN - is used to protects one's clothes and skin from stains
and marks and for hygienic purposes as well.
4. MOUTH MASK-is used to serve a 100% clean and safe to consume food.

Checking, Sanitizing and Calibrating Equipment

A. Procedure in Cleaning Equipment

1. Wash all the equipment with soap.
2. Rinse with clean water.
3. Disinfect by soaking in a sanitizer solution.
4. Remove from the solution.
5. Allow to air dry.

B. Procedure in Sanitizing Equipment

1. Prepare all the equipment that is needed to sanitize.
2. Measure a certain amount of chlorine and water.
3. Mix and dip the equipment in the mixture.
4. Remove from the solution.
5. Allow air to dry.
6. Pack and store in clean and dry cabinet.

C. Calibrating Measuring Devices

1. For Weighing Scale - Make sure that the hand is pointed at zero to check the
accuracy of an empty weighing scale.

2. Food Thermometer - Put the food thermometer in hot food and check if the
temperature rises.

3. Refractometer - Put a drop of distilled water in the dark circular or rectangular

area and close the cover. Dark area can beseen on the scale inside the eyepiece.
Rotate the calibration screw and wait until the dark area falls on the zero mark. Open
the cover of refractometer. Dry the cover and glass using cotton cloth or tissue paper.

4. Salinometer - Put a 20o brine solution in the salinometer and check if it records
the reading properly.

PIVOT 4A CALABARZON
DEPEEN
Learning Task 2: Group the following equipment, tools, materials and utensils
used for salting, curing and smoking. Write your answer in a separate sheet of
paper.

knives mouth mask food thermometer

weighing scales Hair net wooden shovel
oil drum Baklad bistay scissors

Measuring Cutting Salting Smoking PPE

Tools Equipment Equipment Equipment

Learning Task 3: For your next activity, arrange the following procedures by
writing letter A as First Step B as second step and so on. Write your answers in a
separate sheet of paper.

A. Cleaning the equipment

1. Allow to air dry.
2. Rinse with clean water.
3. Remove from the solution.
4. Disinfect by soaking in a sanitizer solution.
5. Wash all the equipment with soap.

B. Sanitizing equipment
1. Allow air to dry.
2. Measure a certain amount of chlorine and water.
3. Mix and dip the equipment in the mixture.
4. Pack and store in clean and dry cabinet.
5. Prepare all the equipment that is needed to sanitize.
6.Remove from the solution.

Now that you already know the different equipment, tools, materials and
utensils used for salting, curing and smoking, it is time to apply what you have
learned.

PIVOT 4A CALABARZON

9
TRANSFER
Learning Task 4: Complete the web below by enumerating at least TWO (2)
different equipment, tools, materials and utensils used for salting, curing and
smoking.

Cutting
Equipment

Measuring Smoking
Tools Equipment
Equipment, Tools,
Materials
and Utensils
Other
Equipment
Salting
Equipment
Personal Protective
Equipment

A
1. Smoke house is a device used in treating the fish or meat with smoke. It can be hot
smoke or cold smoke.
2. There are 5 types of smoke house, stainless steel smokehouse, electric smokehouse,
mechanical smokehouse, barrel type cold smokehouse and brick smokehouse.
3. Tools and utensils used in food processing are group into five (5): 1. measuring devices,
2. cutting implements, 3. Descaler or scalers, 4. Salting Equipment, Smoking equipment
and others.
4. That every equipment, tool and utensils that are purchased are accompanied with a
manual containing specifications as to how they are used, manipulated or operated,
cared for and stored to length their serviceability that includes the following:
a. important safeguards of basic safety precautions to follow when using the
device like a pressure cooker for instance
b. Dimensions, weights and capacities as in the case of cookers, boilers and steamers.
c. warning levels which serve as a reminder to the user to read and instructions on
the proper use and operation of a certain device equipment or tool.
d. Instructions on caring for equipment, tool or utensils

e. Instructions on the correct usage of devices.

PIVOT 4A CALABARZON

10
Learning Task 4: Identify the following. Write your answers in a separate
sheet of paper.

1. It is a device used to measure the strength of brine solution.

2. It is a device used to measure the sugar content of sap and syrup.
3. It means to set or determine the accuracy of the measuring device.
4. It is use for picking or handling food.
5. It is used in measuring the volume of liquid.
6. It is a device used to measure liquid ingredient in small quantity.
7. It is the type of water used in calibrating the refractometer.
8. It is a device used to measure the temperature of fish/food
9. It is a device used to measure the weight of fish/food.
10. It is used to reduce the chance of stray hairs while preparing food.
 WEEKS Preparing Raw Materials for

3-8 Salting and Curing

Lesson
I
In this lesson, exploratory aspects of processing foods by salting, curing
and smoking will be introduced. This will be the source of information for you to
acquire knowledge and skills in particular competency independently at your own
pace with minimum supervision or help from your teacher. In this lesson, you will
learn about to identify raw materials needed for salting, curing and smoking. Sort
and grade fish/other marine products, meat and eggs for salting, curing and
smoking. Clean, wash and weigh raw materials in preparation for salting, curing
and smoking.
This lesson is prepared to help you to achieve the required competency in
processing foods by salting, curing and smoking. It is also focused with different
activities. After going through this lesson, you are expected to sort and grade raw
materials are in accordance with specifications, prepare eggs for salting in
accordance with approved standard procedures, prepare poultry for curing in
accordance with approved specifications and standard procedures.
EXPLORE
DIRECTIONS: Search for the following words described below. Write your
answers in your notebook.
1. Grading the interior of the eggs is performed by a method called .
2. The air cell is the empty space between the shell and the white usually found
at the bigger end of the egg is called .
3. The white of the egg is called .
4. This referred as white meat that comes under poultry category.
5. The meat that came from an adult sheep is called .

FIRM UP

Types of Salt

A. Salt - is a white crystalline substance which is used for seasoning or

preserving food.
Table Salt - most common salt that is highly refined and
finely ground.

Kosher Salt - is flakier and coarser-grained than regular

table salt.

Sea Salt - is usually unrefined and coarse-grained than

table salt.

Himalayan Pink Salt - form of salt.

Celtic Sea Salt - is moist, chunky grains, grey hue and
briny in taste.

PIVOT 4A CALABARZON

12
 FLEUR DE SEL - also known as flower of salt and it’s the
most expensive salt.

Kala Namak - is reddish-black color, its pungent, salty

taste and a faint, sulfurous aroma of eggs. It's often used
in vegan and vegetarian dishes.

Flake Salt - is crunchy flake salt that dissolves. Used as a

finishing salt.

Black Hawaiian Salt - is black in color, grained and

crunchy. Used for finishing pork and seafood.

Red Hawaiian Salt - unrefined, used as an additive for an

attractive finish and robust flavor to seafood and meat.

Smoked Salt - best used for flavoring meats and

vegetables.

Pickling Salt - is used for pickling and brining, pickling

salt does not contain any added iodine.

B. Types of Meat

Pork-most popular form of red meat that contains a large

amount of myoglobin (protein responsible for red color meat).

Beef-red meat that contains creatine, conjugated linoleic

acid (CLA) and glutathione.

Chicken-referred as white meat that comes under poultry

category.

Lamb-came from sheep less than one-year old. It contains

zinc, selenium and B vitamins.

PIVOT 4A CALABARZON

13
 Mutton-came from an adult sheep.

Turkey-another type of white meat which is the most protein

dense of all meats. Provides B vitamins, potassium, selenium
and phosphorus.

Duck-less popular type of meat. Gives selenium, phosphorus

and B vitamins.

Wild Boar-is a non-domesticated pig that lives in wild. It

contains higher proportion of omega-3 fatty acids.

Vension -flesh of a deer. It contains more vitamins and

minerals then beef.

FISH AS FOOD

Fish - is a vital source of food for people which is important

source of high-quality protein

Preparing Eggs for Salting

Eggs are rated and graded into three classifications determined by the United
States Department of Agriculture (USDA). When grading eggs, both the interior
and exterior quality is measured. Eggs are graded and labelled as AA, A, and B.

U.S Eggs are nearly perfect. The whites are thick and firm and the yolks
are free from any defects. The shells are clean and without cracks.
Grade AA
U.S Same as Grade AA, but the difference is a slightly lower interior
quality.
Grade A
Grade B Have slight stains and be irregular in shape and size. The quality of
the interior is further reduced. Not sold in supermarkets, but are
used commercially in powdered egg products or liquids eggs.

PIVOT 4A CALABARZON

14
 Grading Eggs

Exterior Grading

Begin the egg grading process by checking the quality of the shell. The ideal
eggshell is clean, smooth and oval in shape with the one end slightly bigger than
other. Eggs with cracked or broken shells should be discarded.
Interior Grading

Grading the interior of the eggs is performed by a method called candling. It

will allow you to examine the air cell, the egg white (called albumen) and the yolk.
Candling also lets you check for spots and cracks. Listed below are the different
components to observe when candling an egg.
Air Cell Depth - the air cell is the empty space between the shell and the white
usually found at the bigger end of the egg. As the egg ages, the air cell depth
grows and the quality of the egg diminishes.
White or Albumen – the white of the egg is called the albumen. The quality is
based on its clarity and thickness. Look for a clear color without discoloration or
floating foreign matter. Thick albumen allows limited movement of the yolk and
indicates a higher quality egg.
Yolk– the quality of the yolk is determined by the distinctness of its outline and
other features like size, shape and absence of any blemishes or blood spots. It
should be surrounded by a dense laer of albumen.
Spots– candling can help reveal foreign matter like blood spots or meat spots.
Eggs with interior spots should not be sold.
USDA Grade Standard Chart: This table is a quick reference for determining the
grade of an egg by candling. (From the article: Proper Handling of Eggs: From hen
to Consumption by the Virginia Cooperative Extension.
Quality AA Quality A Quality B Quality Inedible
Factor
Air Cell 1/8 Inch or less 3/16 inch or less More than 3/16inch Doesn’t apply
in depth in depth
White Clear, Farm Clean, May be Clean, May be Doesn’t apply
reasonably firm Weak and watery
Yolk Outline slightly Outline may be Outline clearly visible Doesn’t apply
defined fairly well-defined
Spots None NOne Blood or meat spots Blood or meat spots
(blood or aggregating not more aggregating not more
than 1/8” in diameter than 1/8 “ in diameter
meat)

Sizing Eggs

If you plan on selling your eggs, you need to sort and size them. Large and
extra-large eggs are the best sellers. You might be surprised to learn that eggs are
not sized individually, but rather sized by the combined weight of one dozen eggs.
A size breakdown by weight can be found in the chart on the right.
 Grades of Meat Quality
Grades for Beef
United States Department of Agriculture (USDA) breaks down the quality
grades of beef into Prime, Choice, Select, Standard, Commercial, Utility, Cutter
and Canner.
USDA Prime
Prime is the highest quality of beef available. They have
the most marbling and are sure to provide a wonderfully
juicy and extremely tasty eating experience. The high
level of marbling makes them great for grilling and other
dry cooking methods.

USDA Choice Choice is still high-quality beef that has less marbling
than Prime. Consumers are going to receive a delicious
and juicy eating experience. Tender cuts are still great for
grilling and other dry cooking methods, while less tender
cuts are more suitable for a liquid added type of cooking.

USDA Select
Select is a uniform, leaner quality of beef. It still is
tender and can provide pleasurable eating experiences,
having less marbling Select beef is going to tend to be
less juicy and tender than Prime or Select. Most often
select cuts are either marinated or braised to achieve the
most eating satisfaction.

Pork

Quality grades of Pork depends on its color, texture and marbling which
can be determined by visual evaluation or scientific tests such as ultimate
pH. Fresh pork is more tender and juicier when it is reddish-pink, firm and non
-exudative. Pork carcasses are not ribbed, and grades of pork are determined by
back fat thickness and carcass muscling.
Prepare Poultry for Curing in Accordance with Approved
Specifications and Standard Procedures

Quality refers to the inherent properties of a product that determine its

relative degree of excellence or value. Experience and research have identified
certain properties like good proportion of meat to bone, adequate skin covering,
absence of feathers, and freedom from discolorations.
For carcasses and parts, the factors include conformation, fleshing, fat covering,
defeathering, exposed flesh, discolorations, disjointed or broken bones, missing
parts from whole carcasses, and freezing defects, if applicable. For poultry
products, such as boneless-skinless breasts, factors include presence of bones,
tendons, cartilage, discolorations, and blood clots, as well as other product- specific
factors.
 Grading involves evaluating poultry in terms of the standards to determine the
grade. A quality young chicken, turkey, duck, and goose. A given lot of poultry
may contain a small percentage of a quality lower than the grade specified because
some defects are permitted. This is an unavoidable necessity due to today’s
production-type processing methods.
The following factors must be considered when determining the quality of an
individual ready-to-cook carcass or part.
Conformation
The structure or shape of the bird may affect the distribution and amount of
meat, while certain defects detract from its appearance. Some of the defects that
should be noted are breasts that are dented, crooked, knobby, or V-shaped; backs
that are crooked or hunched; legs and wings that are deformed; and bodies that are
definitely wedge-shaped.
Fleshing
The drumsticks, thighs, and breast carry the bulk of the meat. There is,
however, a definite correlation between the covering of the flesh over the back and
the amount of flesh on the rest of the carcass. Females almost invariably carry more
flesh over the back and will generally have a more rounded appearance to the
breast, thighs, and legs. The common defects in fleshing are breasts that are V-
shape or concave, rather than full and rounded; breasts that are full near the
wishbone, but taper sharply to the rear; legs and drumsticks that are thin; and backs
that have insufficient flesh to cover the vertebrae and hip bones.
Fat Covering
Fat in poultry is judged entirely by accumulation under the skin. This is true
even for chicken parts. Accumulations occur first around the feather follicles in the
heavy feather tracts. Poorly fattened birds may have some accumulation of fat in
the skin along the heavy feather tracts on the breast. Then, accumulations will be
noted at the juncture of the wishbone and keel and where the thigh skin joins the
breast skin. At the same time, accumulations will be noted around the feather
follicles between the heavy feather tracts and over the back and hips. Well
-finished older birds will have sufficient fat in these areas and over the drumsticks
and thighs so that the flesh is difficult to see. Fowl which have stopped laying
have a tendency to take on excessive fat in the abdominal area. Younger birds will
generally have less fat under the skin between the heavy feather tracts on the breast
and over the drumsticks and thighs than mature birds.
Feathers
Before a quality designation can be assigned, ready to cook poultry must be
free of protruding feathers that are visible to a grader during examination of the
carcass at normal operating speeds. However, a carcass may be considered as
being free from protruding feathers if it has a generally clean appearance
(especially on the breast and legs) and if not more than an occasional protruding
feather is in evidence during a more careful examination of the carcass. Hair on
chickens, turkeys, guineas, and pigeons; and down on ducks and geese must also be
considered. Exposed Flesh, Cuts, Tears, and Broken Bones Exposed flesh can result
from cuts, tears, missing skin, or broken or disjointed bones. Exposed Flesh, Cuts,
Tears, and Broken Bones Exposed flesh can result from cuts, tears, missing skin, or
broken or disjointed bones.
Cutting Poultry Parts

The USDA standards of quality apply to poultry parts cut in the manner
described below. While most descriptions were developed when parts were cut
from a carcass by hand, most processors today disjoint whole carcasses by machine.
Machine-cut parts may be graded provided they are not misshapen and have nearly
the same appearance as they had prior to cutting from the carcass. Under certain
conditions, parts cut in other ways may also be officially identified when properly
labeled. Only skin or fat normally associated with a part maybe included unless
stated on the label.
Poultry halves are prepared by making a full-length back and breast split of
the carcass to produce approximately equal right and left sides. Portions of the
backbone must remain on both halves. The cut may be no more than one-fourth
inch from the outer edge of the sternum (breastbone).
Front poultry halves include the full breast with corresponding back portion,

and may or may not include wings, wing meat or portions of wing.
Rear poultry halves include both legs and adjoining portion of the back.

Quarters consist of the entire eviscerated poultry carcass which has been cut into
four equal parts, excluding the neck.
Breast quarters (fig. 17) consist of half a breast with the wing and a portion of
the back attached.
Leg quarters (fig. 18) consist of a thigh and drumstick, with a portion of the
back attached. It may also include attached abdominal fat and a maximum of two
ribs. A leg with a complete or entire rear back portion attached may also be grade
identified if certain criteria are met.
Breasts are separated from the back at the shoulder joint and by a cut running
backward and downward from that point along the junction of the vertebral and
sternal ribs. The ribs may be removed from the breasts, and the breasts may be cut
along the breastbone to make two approximately equal halves; or the wishbone
portion may be removed before cutting the remainder along the breastbone to make
three parts.
Breasts with ribs are separated from the back at the junction of the vertebral
ribs and back. Breasts with ribs maybe cut along the breastbone to make two
approximately equal halves; or the wishbone portion may be removed before cutting
the remainder along the breastbone to make three parts.
Split breasts with back portion or breast halves with back portion are
prepared by making a full-length cut of front poultry halves without wings. If
labeled “split breast/s,” centering of the cut is not required to produce two approximately
equal halves.

Legs consist of the attached thigh and drumstick, whether jointed or

disjointed. Back skin is not included. The patella (Kneebone) may be included on
either the drumstick or thigh.
Thighs are disjointed at the hip joint and may include the pelvic meat, but not
the pelvic bones. Back skin is not included. Thighs may also include abdominal
meat (flank meat), but not rib bones.
Thighs with back portion (fig. 22) consist of a poultry thigh with back portion attached.
 Drumsticks are separated from the thigh and hock by cuts through the knee joint
(femorotibial and patellar joint) and the hock joint (tarsal joint), respectively.

Wings include the entire wing with all muscle and skin tissue intact,
except that the wing tip may be removed.
Wing drumettes consist of the humerus (first portion) of a wing with

adhering skin and meat attached.

Boneless-skinless poultry, except as noted, is free of tendons, cartilage,
bone pieces, blood clots, discolorations, and muscle mutilation.
Boneless-skinless breasts or breasts with rib meat are prepared from breasts
cut as described for “breasts” and for “breasts with ribs.”
Tenders are any strip of breast meat.

Tenderloins are the inner pectoral muscle which lies alongside the sternum
(breastbone). Tendons may be present.
Boneless-skinless thighs are prepared from thighs cut as described for “thighs.”

Boneless-skinless drums are prepared from drums cut as described for

“drumsticks.”

Prepare Salting and Curing Solutions and Mixtures

Salt as a Preservative

Salt has been used as a preservative for ages, and works to preserve food in
two ways:
1. Salt dries food. Salt draws water out of food and dehydrates it. It is used to
preserve beef jerky by keeping it dry, and it prevents butter from spoiling by draw.
2. Salt kills microbes. High salt is toxic to most (not all) microbes because of the
effect of osmolarity, or water pressure. In very high salt solutions, many microbes will
rupture due to the difference in pressure between the outside and inside of the
organism. High salt can also be toxic to internal processes of microbes, affecting DNA
and enzymes. Solutions high in sugar also have the same effects on microbes, which is
why it is used as a preservative of foods, such as jams and jellies.

Itlog na Maalat Recipe

Ingredients:

 8 fresh duck eggs (or chicken eggs) 4 cups water 1-1/2 cups salt

Instructions:
1. Carefully place the eggs in a small mouth jar (or glass) container with a tight lid. Make
sure not to get tiny cracks on the shells. Set it aside.
2. In a saucepan, fill in with the water and bring to boil. Add the salt gradually and stir
until the salt is completely dissolves. Remove from heat and set aside to completely
cool.
3. Pour the cooled salted water over the eggs in the bottle, make sure the eggs are
completely submerged in the water.
4. Cover it tightly with a bottle lid and store the container in a dark place for at least 3
weeks. (To test the saltiness of the egg, take out one egg from the container after 13
days. Boil the egg over medium-low heat for 30 minutes (salted eggs take more time
to cook than regular eggs).
5. Let cool for a few minutes and peel the shell and taste.
6. If you like the saltiness of the egg, you may now take out the other eggs from the
container and boil them for 30 minutes. Let cool. Enjoy your Homemade Salted Eggs!
Notes: Let them cool and store in the refrigerator. But, if you want the eggs to be saltier to

taste, you can leave the salted eggs in the container for another 2 weeks.

Curing

 Pickle curing - In pickle curing, salt, sugar, nitrite, and often phosphate and
ascorbic acid are mixed in water to form a pickle solution. This solution can be
introduced into the meat in one of the following four ways:
 Stitch Pumping - A single needle with multiple openings or multiple needles with
single openings may be used to inject the pickle solution into the meat. Most
commercially produced meat is cured using the multiple needle method, which more
evenly distributes the pickle solution. Curing is hastened using this method, as the
curing takes place from inside as well as outside the meat. Following stitch pumping,
pork bellies go directly into the smokehouse, while larger, thicker cuts (hams, etc.)
may be held several hours before smoking.
 Artery Pumping -This procedure is limited to the curing of hams, and in some
cases, arm or shoulder picnics. During processing, a pickle solution is injected into an
artery and distributed throughout the cut via the vascular sys•tem. In fast-moving
commercial plants, this pumping procedure requires only 24 hours.
 Tumbling/massaging - Many processors utilize machines that resemble a
concrete mixer to tumble or massage cuts as they are cured. Tumbling / massaging
hastens cure absorption and aids in extraction of the myofibrillar protein myosin,
which acts as a "glue" to hold pieces of meat together. Most boneless hams are
processed this way. After several hours of tumbling, the hams go directly to the
smokehouse.
 Vat curing - Meat is submerged in a vat containing pickle solution until the
solution completely penetrates the meat. Used mostly by smaller-size processing
plants, this method of curing takes more time (nine days per inch of thickness of
cuts), requires more space, and necessitates higher inventories of meat than other
pickle-curing methods.
 Dry curing - Water is not added to a dry cure. Rather, the dry curing ingredients,
including nitrate, are rubbed onto the surface of the meat and the curing ingredients
migrate into the muscle by osmosis. Excess liquids are removed as they accumulate.
Meat cured by this process has an extended shelf life, even in the absence of
refrigeration. To some the final product of dry-curing is considered very salty The color
of meat cured in this manner is darker and the final product is firmer and drier than
pickle-cured products. Dry-cured products often command a premium price because
more time is required for processing (seven days per inch of thickness), the yield is
lower and the products are not as readily available as those made by the other
methods described earlier.

PIVOT 4A CALABARZON

20
 Basic Dry-Curing Recipe
Prep Time:

10-15 minutes of work

3+ days of curing
2-24 hours of cooking
Ingredients:
Beef, Pork, Chicken etc. (whole muscles and not ground meat)
Salt (non-iodized), Sugar (white and/or brown)
Curing salt #1 (aka pink salt, Prague powder, sodium nitrite)
Spices/flavorings Equipment: Scale Smoker (optional)
Instructions:
1. Mix up a basic cure of salt (non-iodized), sugar (brown or white), and curing salt #1
(sodium nitrite): 2 parts salt to 1-part sugar and 10% curing salt #1 compared to the
weight of the salt. Example: 100 g salt, 50 g sugar and 10 g curing salt #1. It is best to
mix up a large amount of this basic cure. It will keep for up to a year in an airtight
container.
2. Weigh the meat you wish to cure. Place in a large bowl.
3. Weigh out 33g of basic cure for each kilogram (1000 g) of meat. Add additional spices
of your choice and/or more sugar to this cure. Example: meat weighs 800g or .8 of a
kg. Multiply .8 x 33 = 26.4g of cure.
4. Add basic cure and any additional spices to bowl and fully coat the meat.
5. Place meat and spices and juices from bowl into a food safe container or bag.
6. Store covered in fridge at least 1 day for each half inch of thickness. You may cure
for up to a week longer if needed. It is recommended to turn the meat each day or
2 days to allow all sides to sit in the brine that will develop.
7. Smoke the meat. The curing allows you to safely cold smoke long periods of time at
temperatures.

DEPEEN
Learning Task 1: Read carefully the sentences. Then identify the word being
describe in each sentence. Write your answer in your answer sheet.

1. It is the amount of solute present in a given quantity of solvent.

2. It is the total amount spent for goods or services including money and time and
labor.
3. It is the cost of raw ingredients.
4. It refers to the combined costs of raw material and labor incurred in
producing goods.
5. It is a material that allows molecules of one kind to pass through it but
prevents the passage of other kinds of molecules.
6. It refers to the homogenous mixture of substances with variable composition.
7. It is a solution which has a uniform composition and property.
8. Is the normal range in the percentage of food cost.
9. It is a solution of salt and water wherein fish is soaked and cooked before finally
smoking it.
10. It is the process of a solute dissolving in another solute.

PIVOT 4A CALABARZON

21
 E
Learning Task 2: Match Column A to Column B. Write only the letter of your
answers in your notebook.
Column A Column B

1.
A. Front poultry halves

2.
B. Thighs with back portion

3.
C. drumsticks

4.
D. Tenders

5.
E. wings

6.
F. Thighs

7.
G. split breasts with back portion

8.
H. Breast quarters

9.
I. Poultry halves

10.
J. Thighs

PIVOT 4A CALABARZON

22
 TRANSFER

Learning Task 3: For your next activity, list down in a separate sheet of paper
your own understanding in making the following.:

A. How Make Itlog na Maalat (10 pts)

B. Basic Dry-Curing Recipe (10 pts)

Learning Task 4: Using a Venn diagram, write the similarities and differences
between the different types of salts.

1. Table Salt and Sea Salt

2. Black Hawaiian Salt and Red Hawaiian Salt
3. Smoked Salt and Pickling Salt

A
Learning Task 5: Read carefully the sentences. Then identify the word being
describe in each sentence. Write your answer in your notebook.

1. It is the amount of solute present in a given quantity of solvent.

2. It is the total amount spent for goods or services including
money and time and labor.
3. It is the cost of raw ingredients.
4. It refers to the combined costs of raw material and labor
incurred in producing goods.
5. It is a material that allows molecules of one kind to pass through it but
prevents the passage of other kinds of molecules.
6. It refers to the homogenous mixture of substances with variable
composition.
7. It is a solution which has a uniform composition and property.
8. Is the normal range in the percentage of food cost.
9. It is a solution of salt and water wherein fish is soaked and cooked before finally
smoking it.
10. It is the process of a solute dissolving in another solute.

PIVOT 4A CALABARZON

23
For inquiries or feedback, please write or call:

Department of Education Region 4A CALABARZON Office Address:

Gate 2 Karangalan Village, Cainta Rizal Landline: 02-8682-5773

local 420/421
Email Address: lrmd.calabarzon@deped.gov.ph